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1
Make a mound of the flour in the center of a large wooden cutting board.
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2
Make a well in the middle of the flour and add the eggs, oil and spinach.
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3
Using a fork, beat together the eggs, oil and spinach and begin to incorporate the flour starting with the inner rim of the well.
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4
As you expand the well, keep pushing the flour up to retain the well shape.
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5
Do not worry that this initial phase looks messy.
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6
The dough will come together when 1/2 of the flour is incorporated.
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7
Start kneading the dough with both hands, using the palms of your hands primarily.
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8
Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits.
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9
Lightly flour the board and continue kneading for 3 more minutes.
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10
The dough should be elastic and a little sticky.
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11
Continue to knead for another 3 minutes, remembering to dust your board when necessary.
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12
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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13
Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
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14
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes).
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15
Add the thyme and carrot and cook 5 minutes more.
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16
Add the tomatoes.
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17
Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes.
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18
Season with salt to taste.
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19
Serve immediately, or set aside for further use.
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20
The sauce may be refrigerated for up to one week or frozen for up to 6 months.
